CHAMPAGNE-MUSTARD SAUCE
1 T minced shallots
1 T oil
½ c dry champagne
2 T butter
2 T flour
1 c half and half
1 T Dijon mustard
2 T butter, softened
Sauté shallots in hot oil until tender; add champagne. Bring to a boil, and boil until
mixture is reduced to ¼ cup. Strain liquid, discarding shallots, set aside.
Melt 2 T butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook
1 minute, stirring constantly. Gradually add half and half; cook over medium heat,
stirring constantly, until mixture is thickened and bubbly. Stir in mustard, 2 T butter, and
reduced champagne mixture; cool slightly. Serve with Beef Tenderloin.
1 T minced shallots
1 T oil
½ c dry champagne
2 T butter
2 T flour
1 c half and half
1 T Dijon mustard
2 T butter, softened
Sauté shallots in hot oil until tender; add champagne. Bring to a boil, and boil until
mixture is reduced to ¼ cup. Strain liquid, discarding shallots, set aside.
Melt 2 T butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook
1 minute, stirring constantly. Gradually add half and half; cook over medium heat,
stirring constantly, until mixture is thickened and bubbly. Stir in mustard, 2 T butter, and
reduced champagne mixture; cool slightly. Serve with Beef Tenderloin.
0 comments:
Post a Comment